For the Pasta:
250g Lighthouse Pasta Tipo “00” Plain Flour
1 tbsp olive oil
3 egg yolks
For the Filling:
50g Lighthouse Plain Flour
1 bay leaf
For the lasagna sheets:
Combine the flour and salt in a large bowl or on a clean bench top. Form a well in the centre and add in eggs, yolks and oil. Beat eggs with a fork and gradually incorporate flour from sides.
Bring together mixture and knead to form a dough. If dough is too try, add a teaspoon of water at a time until it comes together. Knead the dough until smooth and elastic.
Place in clean bowl, cover with cling film and rest in refrigerator for 2-3 hours.
Cut the dough into 4 even pieces and use a pasta machine to shape the dough into large rectangles. (Find our guide to cutting lasagna sheets here)
For the filling:
Preheat oven to 190°C (170°C fan-forced).
Make the white sauce by melting 50g butter in a pan. Whisk in flour and cook for 1-2 minutes. Whisk in milk until mixture is smooth. Add bay leaf and salt. Allow to simmer for 5 minutes before removing from heat.
Remove stalks from spinach and wilt in 20g butter in a covered pan. Drain spinach and squeeze remaining liquid when slightly cooled.
Roughly chop spinach and combine with ricotta add a few tablespoons of white sauce.
In a baking dish, place a lasagne sheet on the bottom. Layer white sauce and then spinach mixture. Continue layering in this order and finish with pasta topped with sauce. Sprinkle with Parmesan cheese.
Place in oven and bake for 30 -35 minutes or until golden.